Roast "Sticky" Chicken
This recipe was originally created by Mimi Hiller of Mimi’s Cyber Kitchen, http://www.cyber-kitchen.com/ and this version was actually an adaptation written by Lynn Nelson, former guide of Busy Cooks,http://busycooks.about.com
- 1 large chicken
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper optional
- 2 teaspoons paprika
- 3 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 6 hours. Let chicken rest about 10 minutes before carving.
NOTE: Food safety guidelines do not recommend baking chicken at a temperature this low. Please understand that it is safer to bake chicken at 350° and you may wish to use this safer temperature for less time.
Tip: After dinner when your chicken has cooled, pick the rest of the meat off of the bones. Freeze the remaining chicken in dated freezer bags for later use in casseroles and soups. Return the skin and bones to the crockpot and add 2 quarts of water. You may add chopped onions if you wish (including the ones that were in the cavity). Cook on low overnight in slow cooker for a wonderful broth. In the morning, strain the broth and refrigerate it. By dinnertime, the fat should have floated to the top and you can remove it.